Take a peck of cling-stone peaches; such as come late in the season, and are very juicy. Pare them, and cut them from the stones. Crack about half the stones and save the kernels. Leave the remainder of the stones whole, and mix them with the cut peaches; add also the kernels. Put the whole into a wide-mouthed demi-john, and pour on them two gallons of double-rectified whiskey. Add three pounds of rock-sugar candy. Cork it tightly, and set It away for three months: then bottle it, and it will be fit for use. This cordial is as clear as water, and nearly equal to noyau.
CHERRY BOUNCE.
Take a peck of morella cherries, and a peck of black hearts. Stone the morellas and crack the stones. Put all the cherries and the cracked stones into a demi-john, with three pounds of loaf-sugar slightly pounded or beaten. Pour in two gallons of double-rectified whiskey. Cork the demi-john, and in six months the cherry-bounce will be fit to pour off and bottle for use; but the older it is, the better.
RASPBERRY CORDIAL.
To each quart of raspberries allow a pound of loaf-sugar. Mash the raspberries and strew the sugar over them, having first pounded it slightly, or cracked it with the rolling-pin. Let the raspberries and sugar set till next day, keeping them well covered, then put them in a thin linen bag and squeeze out the juice with your hands. To every pint of juice allow a quart of double-rectified whiskey. Cork it well, and set it away for use. It will be ready in a few days.
Raspberry Vinegar (which, mixed with water, is a pleasant and cooling beverage in warm weather) is made exactly in the same manner as the cordial, only substituting the best white vinegar for the whiskey.
BLACKBERRY CORDIAL.
Take the ripest blackberries. Mash them, put them in a linen bag and squeeze out the juice. To every quart of juice allow a pound of beaten loaf-sugar. Put the sugar into a large preserving kettle, and pour the juice on it. When it is all melted, set it on the fire, and boil it to a thin jelly. When cold, to every quart of juice allow a quart of brandy. Stir them well together, and bottle it for use. It will be ready at once.
GINGER BEER.
Put into a kettle, two ounces of powdered ginger,(or more if it is not very strong,) half an ounce of cream of tartar, two large lemons cut in slices, two pounds of broken loaf-sugar, and one gallon of soft water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large table-spoonful of the best yeast. After it has fermented, bottle for use.